Hot and Spicy Yard-Long Beans and Beef

Preparation info

  • Serves

    3 to 4

    as a main course
    • Difficulty

      Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

The crunchy chewiness of yard-long beans is best maintained by stir-frying. Crumbly beef (or pork or lamb) bits effectively transport sweet-hot savors to season them—even if ground meat looks untrendy. And while we’re being unfashionable, fatty meat does a far better job of flavoring than lean. Pair with cracked wheat or brown rice. Or serve with Fried Rice with Wrapped Heart Mustard, Red Pepper, and Eggs; if preferred, omit the eggs and add ½ pound thin-s

Ingredients

Method